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1/3 cup Olive Oil
1 large Onion, Thinly Sliced
1 Garlic Clove, Minced
1 tablespoon Parsley, Chopped Fine
1 tablespoon Coriander, Fresh Chopped
1 teaspoon Salt
½ teaspoon Black Pepper, Coarsely Ground
1 dash Saffron, Powdered
2½ pound Chicken, Pieces
½ Lemon, Cut Into 1/2" or 1cm Thick Wedges
1/3 cup Olives, Green
Heat oil in a heat proof casserole or dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.
1 large Onion, Thinly Sliced
1 Garlic Clove, Minced
1 tablespoon Parsley, Chopped Fine
1 tablespoon Coriander, Fresh Chopped
1 teaspoon Salt
½ teaspoon Black Pepper, Coarsely Ground
1 dash Saffron, Powdered
2½ pound Chicken, Pieces
½ Lemon, Cut Into 1/2" or 1cm Thick Wedges
1/3 cup Olives, Green
Heat oil in a heat proof casserole or dutch oven. Stir in next 7 ingredients. Add chicken pieces and turn to coat with onion mixture. Arrange lemon wedges over top. Cover and simmer turning occasionally, 1 1/2 to 2 hours, or until very tender. Remove chicken to warm serving platter, arrange cooked lemon wedges on top and keep warm. Cook liquid, stirring, in casserole over high heat until reduced to a thick sauce. Add olives and heat through. Pour over chicken.
